There's something unbelievably cozy about a bowl of creamy soup that wraps you up like a warm blanket. The **Broccoli Cheddar Gnocchi Soup Recipe** is exactly that kind of comfort—rich, cheesy, with tender gnocchi and vibrant broccoli that feels like a hug from the inside out.
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Why You'll Love This Recipe
This soup has become one of my absolute favorites, not just because it’s unbelievably tasty, but because it’s comforting and downright satisfying in a way that few soups achieve. Every spoonful feels like a little victory, especially on chilly days.
- Velvety Texture: The combination of cheddar and cream makes this soup incredibly smooth and luscious without being too heavy.
- Comfort Food with a Twist: Gnocchi adds a delightful pillowy bite that turns this into a filling meal, not just a side soup.
- Fresh Yet Indulgent: The broccoli and carrots bring freshness and color, balancing the richness beautifully.
- Simple Ingredients, Big Flavor: You don’t need fancy tricks—just good cheese, fresh produce, and basic pantry staples to make magic happen.
Ingredients & Why They Work
This recipe is packed with straightforward, familiar ingredients that come together to create something more than the sum of their parts. There’s a method to the layers of flavor here, and shopping well makes a huge difference.

- Butter: Starting with butter gives the soup a rich base and helps develop that slightly nutty flavor when cooking the onions.
- Onion: I use sweet onion when I want a gentler, sweeter backdrop, but white onion works perfectly fine too.
- Garlic: Just a touch adds savory depth, but don’t overdo it — you want it fragrant, not overpowering.
- All-purpose flour: This thickens the soup into a creamy béchamel, the foundation for that velvety cheese sauce.
- Whole milk and heavy cream: The combo balances richness without turning the soup too heavy or greasy.
- Low-sodium chicken broth: Keeps the soup flavorful but under control so you can adjust salt as you like.
- Dijon mustard and Worcestershire sauce: These secret flavor boosters add complexity and a subtle tang that cuts through the richness smartly.
- Carrot: Adds sweetness and a slight crunch that pairs beautifully with cheddar and broccoli.
- Broccoli florets: Fresh is best—choose sturdy florets, trimmed and bite-sized for perfect tenderness.
- Potato gnocchi: The star twist here, they soak up the soup’s creaminess and add delightful chewiness.
- Sharp cheddar cheese: Freshly shredded from a block is a must — it melts way better and tastes fresher than pre-shredded.
Make It Your Way
I always encourage friends to make this their own. Maybe swap out veggies you love, or tweak the cheese combo to what you have on hand. I promise, it’s forgiving and flexible!
- Variation: Once, I stirred in crispy bacon bits, which added a smoky crunch that took this soup next level. Totally optional but oh-so-satisfying.
- Dairy-Free Version: I haven’t tried without dairy myself, but I imagine using a cashew cream base and dairy-free cheese could work — just adapt cooking times accordingly.
- Vegetarian: Easy swap out the chicken broth for vegetable broth, and you’ve got a meatless, still-delicious version.
- Seasonal Change: Try adding cauliflower or peas in place of carrots or broccoli when produce varies by season.
Step-by-Step: How I Make Broccoli Cheddar Gnocchi Soup Recipe
Step 1: Sauté the Aromatics
Start by melting butter over medium heat in your soup pot. When it’s shimmering, toss in the onions and cook until they're soft and translucent—usually around five minutes. I find that stirring often here helps onions release their natural sweetness evenly. Then add the minced garlic with a good pinch of salt and pepper; let that cook just 30 seconds or until fragrant. Be careful not to burn the garlic, or your soup will taste bitter.
Step 2: Build Your Base with Flour and Milk
Sprinkle the flour evenly over the onions and garlic, stirring constantly to form a smooth paste. Let it cook for a minute or two — this softens the raw flour taste. Then, slowly whisk in the milk, about a third of a cup at a time. I like to pour a little, whisk it in thoroughly, then add more to avoid lumps. This part reminds me of making a classic béchamel sauce, and the thickness you get is so satisfying and key to a creamy soup.
Step 3: Add Liquids and Bring to Simmer
Next, pour in the chicken broth, heavy cream, along with the Dijon mustard and Worcestershire sauce. Whisk everything together until smooth. Turn the heat up to medium-high and bring the soup to a gentle simmer. You’ll notice it looks pretty thin at this point—don’t worry, it’ll thicken as it cooks. Keep stirring often so nothing sticks or scorches on the bottom, especially since this soup has dairy.
Step 4: Add Vegetables and Simmer
Toss in the shredded carrots and broccoli florets, breaking or trimming the broccoli to bite-sized pieces if needed. Lower the heat just enough to maintain an active simmer, and let it cook for about ten minutes. I always fish out one florets and taste test before going further. This simple check helps you know your veggies are tender and your broth is flavorful enough—adjust salt and pepper now if needed.
Step 5: Cook Gnocchi Separately
While your soup is simmering, bring a medium pot of salted water to boil and cook the gnocchi according to the package instructions. Usually, it’s about three minutes till they float to the top—that’s how you know they're done. Drain and set them aside until you’re ready to add them to the soup.
Step 6: Finish Soup with Cheese and Gnocchi
Turn the heat to low and let the soup settle until the bubbling stops. Then, add in your shredded cheddar cheese a handful at a time, stirring constantly. This is my favorite part—watching the soup turn rich and creamy. Once all cheese has melted in, gently fold in the cooked gnocchi and give the soup one last taste. A little extra salt or pepper here can really brighten the flavors.
Top Tip
This soup feels like comfort food at its best, but it’s the little details that make it shine. I learned the hard way that shredding your own cheese is totally worth the extra minute—it melts better and you avoid that powdery coating pre-shredded cheese has. Also, stirring often to prevent scorching is non-negotiable when you have cream and cheese in the pot.
- Freshly Shred Cheese: Skip the bagged stuff for smoother melting and richer flavor.
- Consistent Stirring: Keeps the soup velvety and avoids any burnt bits on the bottom.
- Simmer Don’t Boil: Gentle heat ensures broccoli stays tender and gnocchi texture stays perfect.
- Taste Early and Often: Adjust salt, pepper, and tangy elements as you go to balance flavors beautifully.
How to Serve Broccoli Cheddar Gnocchi Soup Recipe

Garnishes
I like topping this soup with a little extra shredded sharp cheddar and a sprinkle of fresh chopped chives or green onions for a pop of color and mild oniony crunch. Sometimes a dash of cracked black pepper or a few red pepper flakes adds a nice subtle heat.
Side Dishes
A crusty baguette or garlic bread pairs perfectly for dipping and soaking up all that cheesy goodness. Or try a simple crisp green salad dressed lightly with lemon and olive oil to cut through the richness of the soup.
Creative Ways to Present
For special occasions, I’ve ladled this soup into mini bread bowls – it makes serving fun and adds an edible vessel for all the lux deliciousness. Garnishing with microgreens or edible flowers also makes a rustic dinner feel a little fancy.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk or broth and warm gently on the stove to bring back the creamy texture without overheating the cheese, which can get grainy.
Freezing
This soup freezes okay, but the broccoli and gnocchi texture might soften a bit after thawing. If you want to freeze, I recommend doing so before adding the cheese and gnocchi, then adding them fresh when you reheat.
Reheating
Reheat gently over medium-low heat, stirring often. Add a splash of broth or milk if it feels too thick. Avoid the microwave if you can—low, slow reheating keeps the soup creamy and the gnocchi tender.
Frequently Asked Questions:
You can, but fresh broccoli tends to hold its texture better and gives a brighter flavor. If you use frozen, add it a few minutes earlier in the cooking process and be mindful it might release more water, thinning the soup slightly.
Potato gnocchi are the classic choice here because their pillowy texture contrasts nicely with the creamy broth. Fresh or store-bought gnocchi both work well; just follow package directions carefully to avoid overcooking.
Absolutely! Sharp cheddar pairs beautifully, but you can mix in Monterey Jack or Gruyère for a different melt and flavor profile. Just stick to cheeses that melt well for that creamy consistency.
Because this soup contains dairy and cheese, it’s important to stir frequently, especially once you add the milk, cream, and cheese. Using moderate heat and a heavy-bottomed pot or Dutch oven can also help distribute heat evenly and prevent burning.
Final Thoughts
This Broccoli Cheddar Gnocchi Soup Recipe holds a special place in my recipe rotation because it’s like a warm welcome after a long day. It’s approachable, forgiving, and so satisfying that you’ll want to make it over and over. I can’t recommend it enough when you want something cozy but still packed with flavor and texture. So grab your pot, shred that cheese, and enjoy every spoonful like a friend cheering you on in the kitchen.
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Broccoli Cheddar Gnocchi Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A creamy and comforting Broccoli Cheddar Gnocchi Soup featuring tender broccoli florets, shredded carrots, and soft potato gnocchi in a rich cheddar cheese sauce, perfect for a hearty meal.
Ingredients
Base Ingredients
- 4 tablespoons butter
- 1 small white or sweet onion, chopped
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- ¼ cup all-purpose flour
- 1 cup whole milk
- 2 ½ cups low-sodium chicken broth
- 1 cup heavy cream
- 2 teaspoons prepared Dijon mustard
- 1 teaspoon Worcestershire sauce
Vegetables
- 1 large carrot, scrubbed and shredded
- 3 cups raw broccoli florets, stems trimmed and florets cut to bite size
Additional Ingredients
- 16 ounces potato gnocchi
- 8 ounces shredded sharp cheddar cheese (or a mix of sharp cheddar and melty cheese like Monterey jack)
Instructions
- Prepare the Aromatics: Melt the butter in a 4 quart soup pot or Dutch oven set over medium heat. Add the chopped onions and sauté until soft, about 5 minutes. Stir in the minced garlic along with a big pinch of kosher salt and freshly ground black pepper.
- Create the Roux: Sprinkle the all-purpose flour over the onions and garlic, stirring to create a paste. Let the raw flour cook off for 1 to 2 minutes while stirring continuously to avoid lumps.
- Add Milk to Form Béchamel: Whisk in the whole milk gradually, about ⅓ cup at a time, making sure each addition is fully incorporated before adding the next. The mixture should become a thick, smooth béchamel sauce with no lumps of flour.
- Add Remaining Liquids: Pour in the low-sodium chicken broth, heavy cream, Dijon mustard, and Worcestershire sauce. Mix thoroughly using a whisk. Increase heat to medium-high and bring the soup to a gentle boil, stirring frequently to prevent scorching.
- Add Vegetables and Simmer: Add the shredded carrot and broccoli florets to the pot. Adjust heat to maintain an active simmer (gentle bubbling but not a vigorous boil). Cook for 10 minutes, stirring occasionally to combine flavors and ensure even cooking.
- Cook the Gnocchi Separately: While the soup simmers, bring a separate medium pot of water to a boil. Cook the potato gnocchi according to package directions (usually about 3 minutes until they float to the surface). Drain and set aside.
- Taste and Adjust Seasoning: Fish out one piece of broccoli along with some broth to check tenderness and flavor. Add more kosher salt and freshly ground black pepper if needed.
- Rest the Soup: Reduce the heat to low and let the soup rest until bubbling stops, allowing flavors to meld and the soup to thicken slightly.
- Add Cheese and Stir: Gradually add the shredded sharp cheddar cheese one handful at a time, stirring constantly until the soup is rich, creamy, and smooth.
- Combine Gnocchi and Final Adjustments: Gently stir the cooked gnocchi into the soup. Taste once more and adjust seasoning with salt and pepper as necessary. Serve warm.
Notes
- For the broccoli, trimming the stems and cutting florets into bite-sized pieces ensures even cooking and easy eating.
- Shredding cheese from a block rather than using pre-shredded cheese results in a better melting texture and richer flavor.
- Use low-sodium chicken broth to control salt levels and enhance the soup's flavor balance.
- Stir frequently after adding dairy to prevent scorching on the bottom of the pot.
- Gnocchi cooks quickly and is ready when it floats to the surface, so watch closely to avoid overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 65 mg


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